Ingredients (donuts): 
1 cup pitted medjool dates
1/2 cup almond milk
1/2 cup peanut butter
1/4 cup almond flour
1/4 cup tapioca starch
1/2 tsp baking soda
Ingredients (glaze):
3 tbsp coconut butter
1 tbsp peanut butter
2 tbsp almond milk
Servings: 6 regular donuts or 12 mini donuts
Method:
Preheat the oven to 350F.
Prepare a donut pan by greasing with coconut oil.
Mix the dates, peanut butter and milk in a high speed blender until smooth. Add the rest of the ingredients and blend until fully combined.Spoon the batter into the prepared donut pan about 3/4 full. Smooth the tops to avoid inconsistent baking. Bake for about 20 minutes.
For the glaze melt the coconut butter with the peanut butter. Stir in the milk and mix well until it becomes smooth and glaze like. Add more milk if glaze appears to be too thick. Once the donuts are cooled down, dip into glaze and top with roasted nuts.
Store in refrigerator for up to 2 days.
